I just had a client who told me she wasn't going to make her toffee this
year, because she can't read her candy thermometer any more. Then she
remembered the days before the candy thermometer, so she used the time as
they gave in this recipe, and then drop some in very cold water, and when
she heard it crackle, then she knew it was done, and she said it turned out
perfectly.
Jan
----- Original Message -----
From: "Rhonda Scott" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 5:40 AM
Subject: Re: [CnD] PEANUT BRITTLE
Guhrhrhrhrhrhhrrhrhhrr, another good one that requires a candy
thermometer.
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 6:27 AM
Subject: [CnD] PEANUT BRITTLE
PEANUT BRITTLE
Because peanut brittle draws moisture from the air, make this candy on a
dry
day. The recipe is from "The Martha Stewart Living Cookbook, the Original
Classics" (Clarkson N. Potter, 2007).
St. Paul Pioneer Press
Makes 1 1/2 pounds.
Canola oil, for pan and spatula
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon unsalted butter
1 tablespoon baking soda
To prepare baking pan: Brush large baking pan with oil. Set aside.
To make peanut brittle: In medium-size saucepan, combine peanuts, sugar
and
corn syrup. Set over medium-high heat. Bring to a boil, stirring
constantly.
Clip candy thermometer onto saucepan. Continue boiling, without stirring,
for 6 minutes or until temperature registers 295 degrees, brushing down
sides
of pan with pastry brush dipped in water to prevent crystallizing. (Note:
When sugar begins to brown, stir gently to ensure even cooking.) Remove
saucepan
from heat. Stir in butter and baking soda. (Note: Mixture will begin to
foam, so mix quickly.) Pour onto prepared baking pan.
To finish brittle: Using oiled offset spatula, spread brittle as thinly as
possible. Cool completely, about 45 minutes. Break into bite-size pieces.
Store
in airtight container for up to 2 weeks.
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